---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       Title:  Chicken with Pink and Green Peppercorns #2 of 2
  Categories: Poultry, Masterchefs, Frisco, Let
       Yield: 4 servings
  
       1 x  Ingredients in other                     -- recipe #1 of 2
  
   For the Stuffing:
   =================
   
        Soak the bread in heavy cream and crush the peppercorns.  In a bowl,
   mix the ground meat and mushrooms with the bread and cream mixture,
   peppercorns, salt, pepper, and nutmeg.
   
        Place 2 heaping tablespoons of stuffing into the pocket of the chicken
   leg.  Fold the breast flap over the stuffing, then fold the thigh flap over
   the other flap.  Press the globi, fold-side down, on the table so that the
   leg bone sticks straight up forming a pear shape. Place the leg with bone
   up in a greased baking pan and brush with melted butter.
   
        Bake in 350 F oven for 30 - 40 minutes or until the chicken is cooked
   through.
   
   For the Sauce:
   ==============
   
        In a small saute pan, put a 1/4-cup of cognac and peppercorns. Heat
   briefly, cover, then remove from heat.
   
        Meanwhile, remove the chicken from the oven and place it in a warm
   place.  Pour the fat out of the chicken baking pan and place the pan back
   on the burner.
   
        Deglaze the pan with a 1/2-cup more cognac.
   
        Mix together the veal demi-glace and cream and add to the baking pan.
   Bring the mixture to a boil.  Continue boiling until it becomes thickened,
   then strain through chinois.
   
        Add the rest of the cognac to the peppercorn/cognac sauce.  Flame the
   sauce, then combine it with the baking pan sauce and reduce slightly.
   Adjust the seasonings.
   
   To Assemble:
   ============
   
        Place each globi on a dinner plate and surround it with sauce. Garnish
   with par-boiled mushrooms and other vegetables.  Place a frill on the knob
   end of each globi and serve.
   
        Source:  Great Chefs of San Francisco, Avon Books, 1984
   
        Chef:   Rene Verdon, Le Trianon, San Francisco, CA
  
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